Herbed Salmon Packets

Name: Herbed Salmon Packets
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Global
Ingredients: 79 milliliters salad croutons; 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme; 2 garlic cloves, minced; 2 slices lemon slices; 1 Dash pepper; 340 grams salmon fillets each); 59 milliliters reduced-fat Caesar vinaigrette

Herbed Salmon Packets is a gluten free, dairy free, and pescatarian main course. This recipe serves 2. One portion of this dish contains approximately 35g of protein, 27g of fat, and a total of 410 calories. A mixture of caesar vinaigrette, salmon fillets, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes around 20 minutes.

Instructions

Place each salmon fillet on a double thickness of heavy-duty foil (about 12 in. square).

Ingredients you will need

Salmon Fillets

Equipment you will use

Aluminum Foil

Sprinkle with garlic, thyme, salt and pepper; top each with a lemon slice.

Ingredients you will need

Salt And Pepper

Garlic

Lemon

Thyme

Drizzle with vinaigrette; sprinkle with croutons.

Ingredients you will need

Vinaigrette

Croutons

Fold foil around fish and seal tightly.

Ingredients you will need

Fish

Equipment you will use

Aluminum Foil

Place on a baking sheet.

Equipment you will use

Baking Sheet

Bake at 450° for 10-15 minutes or until fish flakes easily with a fork. Open foil packets carefully to allow steam to escape.

Ingredients you will need

Fish

Equipment you will use

Oven

Aluminum Foil

Equipment

Aluminum Foil

Baking Sheet

Oven

Ingredients

Servings:

79milliliters

salad croutons 1teaspoon

minced fresh thyme or 1/2 teaspoon dried thyme 2

garlic cloves, minced 2slices

lemon slices 1Dash

pepper 340grams

salmon fillets each)59milliliters

reduced-fat Caesar vinaigrette

Recommended wine: Pinot Noir, Chardonnay, Sauvignon Blanc

Salmon on the menu? Try pairing with Pinot Noir, Chardonnay, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Louis Jadot Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.

Louis Jadot Pinot Noir

Pinot Noir Jadot is a pure varietal wine produced from Pinot Noir musts and wines selected from village-level vineyard sites throughout the Côte d'Or and Côte Chalonnaise. As with several of their smaller wines, Maison Louis Jadot practices a "réplis" to improve the quality of the wine by declassifying some wines of higher appellation to be incorporated into the blend. The final lots are carefully chosen, and, depending on the vintage, aged for a number of months in oak casks to evoke the clean, ripe red berry flavors and earthiness of the grape mellowed by a subtle touch of wood. Reflective of the Jadot style, Pinot Noir Jadot is harmonious and balanced, with a plump fruitiness and silky texture offset by round, gentle tannins in a wine of medium body and elegant structure. The very typical, fragrant varietal bouquet is complemented by a delicious, lingering finish.